I got this idea off a picture I saw on another blog but since I didn’t save the recipe, I had to make it up. I’m pleased with the results! It’s obviously a bit different than a fried corndog–healthier too, since it’s baked–but it’s close enough and so much easier. I imagine this would go over pretty well with the kiddos.
1 ¼ c stone-ground yellow cornmeal
¾ c all-purpose flour
2 ½ t baking powder
3 T sugar
¾ t salt
2 large eggs, beaten
2 T vegetable oil
1 c milk (I used skim)
6 hot dogs
Preheat oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray & set aside.
Whisk the dry ingredients together in a medium-sized mixing bowl, then make a well in the center. Add the eggs, oil & milk to the middle of the flour mixture and whisk it up in a few rapid strokes—leave it slightly lumpy.
Pour batter into the prepared baking dish and spread evenly. Place the hotdogs 3 x 3 on top so that they’re evenly space and will be surrounded by cornbread when cut. Place in preheated oven and bake for 10-15 minutes or until cornbread is cooked through.
Allow to cool for a few minutes, then cut around the hotdogs with a sharp knife, leaving an even amount of cornbread surrounding each hotdog.